Gateau di RicottaEditorial
- 700g x Fresh Ricotta cheese
- 200g Caster Sugar
- 3 x Whole Eggs
- 100g x Chopped dark chocolate
- Sunflower oil
- 50g Breadcrumbs
A showstopper of a Dolce for our Christmas table in the Strazzanti household. A fantastic recipe for any special occasion! We share the story behind this dish and where to find the right cheese which is integral to the flavour – Read more here
Pre-heated oven 180 degrees
Take an 8 inch cake tin and oil the base and sides using some kitchen role and line with greaseproof paper or if using the traditional Sicilian method 50g of breadcrumbs to line the cake tin to prevent the cake mix from sticking whilst cooking.
In a large bowl add the Ricotta Cheese and add in the caster sugar and beat well together until the sugar is well incorporated.
In a separate bowl crack, the eggs and whisk well. Add the beaten eggs into the ricotta and sugar and mix altogether until fully combined and smooth.
Finish by adding in the small chunks of chopped chocolate, mix well and transfer into the cake tin.
Cook for around 40 minutes until golden brown and set. Leave to cool in the tin before demoulding and transferring to a serving platter.